Recipe - Black Bean Soup-5 In 10

3 cn Black beans; * see note
1 cup Beef stock
Three fourths cup Dry red wine
1 tablespoon Chili powder
One fourth cup Plain yogurt

1. Puree 2 cans of the beans with their liquid in a food processor or
blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the
remaining can of beans and add them to the pan.

2. Stir in the stock, wine and chili powder. Bring the mixture to a simmer
over medium heat, stirring occasionally, about 5 minutes.

3. Stir the yogurt until smooth. Ladle the hot soup into soup bowls.
Garnish each serving by drizzling about 2 teaspoons yogurt on it.

NOTES : * 15 ounces each

Recipe by: The 5 in 10 Cookbook

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 25,
1998